YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Enjoy a savory skillet featuring lean ground beef cooked to perfection with aromatic herbs, tossed together with a colorful medley of roasted vegetables. This dish delivers a hearty balance of protein and vitamins with a deliciously rustic charm, perfect for a satisfying breakfast, lunch, or dinner.
INGREDIENTS
6 oz Lean Ground Beef
1 cup Broccoli
1 cup Red Bell Pepper
1 cup Sliced Zucchini
1/2 cup Sliced Red Onion
1 tsp Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Dried Italian Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) to roast the vegetables.
In a bowl, toss the broccoli, red bell pepper, zucchini, and red onion with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
Spread the vegetables evenly on a baking sheet and roast for about 20 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Season with salt and black pepper.
Cook the ground beef, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes.
Once the vegetables are roasted and the beef is cooked, combine them in the skillet or serve the beef topped with the roasted vegetables.
Enjoy your balanced, herb-seasoned beef skillet with a vibrant mix of roasted vegetables.